Melt the butter in a skillet over medium-high heat, drizzle in a little olive oil, and add in the jalapenos. Cook until tender. Add in the corn and garlic and cook about 2 minutes to heat the corn. Next add in the cream and cook until it starts bubbling and reducing. Cook until the cream is reduced by half. Stir in the Parmesan cheese and cook about 30 seconds to melt. Remove from heat and stir in bacon. Taste for salt and pepper and adjust. *Add more jalapenos if you want it spicier.

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Whenever I need cooked, shredded chicken for a recipe, I throw two or three chicken breasts into a pot of water. I add in seasonings that complement the dish I'm planning on making and cook about 20 minutes or until done. Then I cool it in the fridge until I'm ready to shred it. Quick and easy!